Kick Tail Taco Soup in a Crock Pot
This great taco soup low in fat and calories but is kick tail spicy with a ton of taste plus it is thick enough to be called taco chili.
  • CourseSoup
  • CuisineMexican
Servings Prep Time
12 20minutes
Cook Time
Servings Prep Time
12 20minutes
Cook Time
  • 1lb ground beeflower fat 90% or better
  • 1 onionmedium chopped
  • 1 jalapeno pepperminced
  • 3tablespoons chili powder
  • 1teaspoon cumin
  • 1teaspoon oregano
  • 1teaspoon garlic powder
  • 1teaspoon cayenneless to decrease the heat
  • 1teaspoon salt
  • 1/2teaspoon pepper
  • 4oz green chilies
  • 14oz black beansrinsed
  • 14oz light kidney beans rinsed
  • 28oz diced tomatoes
  • 14oz tomato sauce
  • 14oz beef brothOptional leave out if you want very thick
  • 1/2envelope ranch dressing powderOptional
  1. Prep one jalapeno by mincing and a medium onion with a medium chop.
  2. Combine 1 lb lower fat ground beef with the onion over medium-high heat. Cook and break up the beef.
  3. While beef is starting to cook, combine the spices 3 T chili powder, 1 t cumin, 1 t oregano, 1 t cayenne pepper, 1 t garlic powder, 1 t salt and 1/2 t of pepper. When beef and onion has cooked for 4-5 minutes and is about half browned, add the spices and about half the can of tomato sauce. Continue to cook until beef is well browned. About 10 minutes total cooking time.
  4. Add beef to the crock pot. Rinse 1 can black beans and one can of kidney beans and add to pot. You may substitute any beans you want.
  5. Add all remaining ingredients: 1 small can green chilies, two cans diced tomatoes, the rest of the tomato sauce, the diced jalapeno, one-half envelope of dry ranch dressing mix, and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.
  6. Cook on low for 6 hours or high for 3 hours.
Recipe Notes

This is 6/10 on the heat-o-meter. Remove the jalapeno for less or add more spice if yu want to burn.
The Ranch dressing powder give an interesting “cooling” to the taste even with the heat.